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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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From the Happy Diabetic Chef cookbook. Ingredients:
16 ounces uncooked low carb penne pasta (dreamfield's recommended) |
1 cup fresh asparagus tips |
4 garlic cloves, minced |
1/4 cup extra virgin olive oil |
salt and pepper |
1 cup fresh basil leaf, chopped |
1/2 cup sun-dried tomato packed in oil |
1 cup shredded mozzarella cheese or 1 cup shredded provolone cheese |
Directions:
1. Cook pasta according to directions. Drain.
2. Sauté asparagus tips in garlic, olive oil, salt and pepper until tender.
3. Add to the pasta along with the basil, sun-dried tomatoes and cheese. Toss to mix.
4. Adjust seasonings as necessary.
5. Refrigerate 1 hour or longer before serving.
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